Sunday, November 27, 2011

Pumpkin Pie Cake Dessert

1 can pumpkin puree (need 2 cups)
1 can evaporated milk
4 eggs, beaten
1 c sugar
2 tsp cinnamon
box of yellow cake mix
1 c melted butter
chopped nuts, optional

Mix pumpkin, milk, eggs, sugar and cinnamon together and pour into greased 9x13 pan. Sprinkle dry cake mix evenly over top; then drizzle melted butter over the cake mix. Sprinkle with chopped nuts, if using.

Bake for 50-55 minutes at 350 degrees. Serve with whipped cream. Optional additions: drizzle caramel sauce over whipped cream; sprinkle cinnamon over whipped cream; add chopped toffee bits over whipped cream. ENJOY!

Wednesday, October 26, 2011

Warm Olives with Feta

Mix of good olives (Green Italian and Kalamata), sliced
Roasted peppers, sliced and sauteed
Roasted garlic cloves
Chopped, fresh rosemary
Red pepper flakes to taste
Olive oil
Feta cheese, crumbled

Combine first 6 ingredients and top with Feta. Drizzle a bit more olive oil and rosemary over Feta and bake at 350 degrees for about 20 minutes. Serve with a good rustic Italian baguette, sliced.

Wednesday, August 24, 2011

Watermelon Salad

Cubed watermelon
Crumbled feta cheese
Fresh mint, julienned
Fresh lime juice

Combine all ingredients and enjoy!

Tuesday, August 9, 2011

Rhubarb Chutney Bruschetta

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely grated peeled fresh ginger
1/2 tsp coarse salt
1/3 c dry white wine, such as Sauvignon Blanc
1/4 c sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Sliced sharp white cheddar cheese (I used Dubliner)
Sliced rustic baguette, toasted

Heat oil in medium saucepan over medium heat. Cook onion, garlic, ginger and 1/2 tsp salt til onion is translucent, about 5 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir til it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer til second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Sample finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Layer toasted baguette with cheese, then spoon on some chutney.

Sunday, May 22, 2011

Joanne's Famous Cookies

1 c butter
1 c white sugar
1 c brown sugar
2 eggs
1/2 c peanut butter
1 tsp baking soda
1 tsp salt
2 tsp vanilla
1 c unground oatmeal (then grind)
2 1/2 c flour
1 1/2 c mix of chocolate chips and butterscotch chips

Mix first 8 ingredients together, then add oatmeal and flour.   Then add in the chocolate and butterscotch chips.  Drop by large spoonfuls onto greased cookie sheets and bake at 375 degrees for about 12 minutes.  Let cool a few minutes before removing from sheet.  Makes 3-4 dozen depending on how large you make them.

Monday, May 2, 2011

Grilled Stuffed Jalapeno's

cream cheese
feta cheese
kalamata olives, chopped
sun-dried tomatoes, chopped
cilantro, chopped
jalapeno's, halved and seeded

Combine first 5 ingredients, to taste, and fill jalapeno's with the mixture. Grill til tender and enjoy!

Monday, April 4, 2011

Marinated Cheese and Roasted Pepper Baguette

1/4 c olive oil
1-2 Tbsp lemon juice
3 scallions, sliced
1 shallot, minced
1 tsp cumin seeds
12 slices Manchego cheese or sharp white cheddar (I used cheddar)
12 strips drained roasted red peppers
12 baguette slices

Whisk oil, lemon juice, scallions, shallot and cumin seeds in small bowl to blend. Season dressing to taste with salt land pepper. Arrange cheese slices in baking dish. Place 1 roasted pepper strip on top of each cheese slice. Pour dressing over, cover and refrigerate overnight. Let stand at room temp 1 hour before serving. Top each baguette slice with one cheese/pepper stack. Drizzle with dressing from baking dish and serve.

Monday, March 21, 2011

"My Brother Rocks!" Paella

For the sofrito: (first 8 ingredients)
2 Tbsp olive oil
1 c yellow onion, minced
1 red bell pepper, cored, seeded and cut into strips
1 (15-16 oz) can diced tomatoes
1 tsp each of dried thyme and basil, crumbled
1 tsp cumin seed (not powder)
1 bay leaf
1 Tbsp minced garlic
2 1/2-3 pound chicken, cut into 10 servings
salt and pepper
2 Tbsp olive oil
1/2 pound (about 3 links) Chorizo or Spanish sausage, sliced
4-4 1/2 c chicken broth
1/4 tsp ground saffron or tumeric
3 c long-grain rice
1 pound mussels, scrubbed well, beards removed and rinsed
1 pound shrimp
1 c frozen peas, thawed
minced fresh cilantro for garnish
lemon wedges for garnish
In skillet, heat 2 Tbsp olive oil. Add the onion and pepper, and cook til softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5-7 minutes, or til almost all liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat til hot. Add chicken to the skillet, cook it for 7-10 minutes on each side, or til it is browned and transfer to a plate. Add the sausage or chorizo to the skillet, cook it, tossing, til it is lightly browned, and transfer with slotted spoon to the plate.

To assemble the paella: Preheat oven to 400 degrees. In saucepan, bring broth to a simmer over moderately high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or chorizo and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the bottom shelf of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth). Add the peas and bake the paella for 10 minutes more, or til liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its pan garnished with cilantro and lemon wedges. ENJOY!

Sunday, March 13, 2011

Mock Mac and Cheese

1 c cashews
2 Tbsp lemon juice
4 Tbsp nutritional yeast
1 Tbsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1/8 tsp tumeric (optional)
16-oz pasta (your favorite shape)
cilantro to garnish
fresh cracked pepper

Blend first 7 ingredients and then add to cooked pasta. If sauce is too thick, add more lemon juice, pasta water or soy milk til desired consistency.

Saturday, February 26, 2011

Spinach Lasagna

10-12 lasagna noodles
10-oz frozen chopped spinach, thawed and drained
1 1/2 lb tofu
1 Tbsp sugar
1/4 c soy milk
1/2 tsp garlic powder
2 Tbsp lemon juice
2 tsp dried basil
2 tsp dried Italian seasoning
2 tsp salt
2 14.5 oz cans Italian stewed tomatoes, pureed

Cook lasagna noodles according to pkg directions; drain and set aside. Squeeze spinach as dry as possible and set aside. Place tofu, sugar, soy milk, garlic powder, lemon juice, basil, Italian seasoning and salt into food processor and blend til smooth. Stir in spinach. Cover bottom of a 9x13 pan (I used 2 8x8 inch pans) with a thin layer of tomato puree', then a layer of noodles. Follow with half the tofu mixture and some of the tomato puree'. Continue layering, ending with noodles, covered by remaining tomato puree'. Bake at 350 degrees, uncovered, for 25 minutes.

Monday, February 14, 2011

Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog!

Black Bean Hummus

1 garlic clove,
2 Tbsp fresh lemon juice
1 Tbsp tahini
1 tsp cumin
1/4 tsp salt
15 oz can black beans, rinsed and drained
1 jalapeno pepper, chopped
Dash of red pepper flakes
2 tsp olive oil
chopped cilantro to garnish

Place garlic in food processor and process til finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno and red pepper flakes; process til smooth. Garnish with cilantro and serve with assorted veggies and/or pita chips.

Garlic Butter Roasted Mushrooms

1 pound mushrooms, halved if large
2 Tbsp capers, rinsed and chopped
3 large garlic cloves, minced
2 Tbsp olive oil
3 Tbsp butter, cut into pieces
fresh cracked pepper
2 tsp fresh lemon juice
1/4 c chopped flat-leaf parsley

Preheat oven to 450 degrees with rack in middle. Toss mushrooms with capers, garlic, oil and pepper in shallow baking dish. Top with butter and roast, stirring occasionally, for 15-20 minutes. Stir in lemon juice and parsley and serve immediately.

Tuesday, February 8, 2011

Stacked Cauliflower Enchiladas with Green Chile Sauce

1 head cauliflower, thinly sliced
1 onion, thinly sliced
2 tomatoes, coarsely chopped
1 15-0z can black beans, rinsed and drained
1 c sliced olives (I omitted)
9-12 corn tortillas
1/2 pound Monterey Jack cheese, grated (I omitted this)
1 28-0z can green enchilada sauce
fresh cilantro for garnish
tapatio to taste

In large bowl, combine cauliflower, onions, olives, tomatoes and beans using your hands. Oil inside of slow cooker. Place 3 or more overlapping tortillas in the bottom of cooker. Add 1/3 of the mixed vegetables and top with some cheese (if using). Pour 1/2 c enchilada sauce over this layer. Repeat with 2 more layers; finish with another layer of tortillas and pour remaining sauce over top. Cover and cook on low for 5-6 hours. If using cheese, top casserole with more cheese, cover and cook for an additional 30 minutes or til cheese is melted. I like spicer foods, so adding some tapatio was a great finish!

Monday, February 7, 2011

Grilled Black Bean Dawgs

1 c black beans, rinsed and drained
2 c cold vegetable broth
2 Tbsp olive oil
4 Tbsp soy sauce
2 cloves garlic, minced
2 1/2 c vital wheat gluten
1/2 c nutritional yeast
1 Tbsp crushed fennel seeds
2 tsp red pepper flakes
1 Tbsp sweet paprika
1 Tbsp dried oregano
fresh ground black pepper
sauteed peppers and onions

Smoosh up beans with a fork and fold in all the other ingredients except sauerkraut, peppers and onions. Use about 1/2 c mixture for each dawg (recipe makes 12 dawgs). Lay it on a 8x11 size piece of aluminum foil and roll into a log, sealing off the ends with a twist of foil. Using a steamer or a big pot with a metal steamer on the bottom, make sure the water is steaming and layer the dawgs in. Steam for 30 minutes and then throw on the grill to get the grill marks. Serve with sauerkraut and sauteed peppers and onions...just like a great brat!! (You can find vital wheat gluten and nutritional yeast at the Food Co-op).

Sunday, February 6, 2011

Vegan Cornbread

2 Tbsp ground flax seed
6 Tbsp water
1 c flour (I used brown rice flour)
1 c cornmeal
1/4 c sugar
3 tsp baking powder
3/4 tsp sea salt
1 c soy milk (or rice milk)
1/4 c canola oil (or applesauce)
1 c corn
2 cans chopped chilies (will try a jalapeno pepper next time for more heat)

Bring water to boil and add flax seed; reduce heat to med-low and simmer for a couple of minutes til thickened, stirring occasionally. Set aside. In medium bowl, whisk flour, cornmeal, sugar, baking powder and salt til well combined. Add the flax seed mixture, soy milk, canola oil, corn and chilies to the flour mixture. Stir til well blended. Pour into greased 8x8 pan and bake for 20 minutes on middle rack at 425 degrees. Cool on wire rack before serving.

Thursday, February 3, 2011

Veggie Chili

1 Tbsp oil
2 cloves garlic
2 bell peppers, chopped
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 Tbsp cumin
3 Tbsp chili powder
pinch sea salt
pinch cayenne
1 can each: black beans, white kidney beans, red kidney beans (drained & rinsed)
1 large can stewed or diced tomatoes
2 tsp oregano
8 oz sliced mushrooms
2 Tbsp Chia seeds (B'ham Food Co-Op) as a thickener (optional)

In a large pot, add the oil and heat over medium heat. Add garlic, peppers, onion, and carrots and saute' til everything is soft, approximately 5 minutes. Add rest of ingredients; cover and cook 30-40 minutes on low-medium heat.
Thanks for the great recipe, Kevin!

Vegan Seitan and Mushroom Stroganoff

2 Tbsp corn starch
3 Tbsp soy sauce
1 1/3 c vegetable broth
2 cloves garlic, minced
2 Tbsp tahini
2 tsp olive oil
2 c thinly sliced onions
4 cloves garlic, minced or pressed
4 c sliced fresh mushrooms
2 c thinly sliced seitan strips (found at B'ham Food Co-0p)
1/2 c chopped fresh parsley
ground black pepper, to taste
cooked brown rice or egg-free noodles

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth and 2 cloves minced garlic. Cook over med-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.

Place oil in large skillet and heat over med-high heat. When oil is hot, saute' the onion and 4 cloves minced garlic for 10 minutes. Add mushrooms and cook, stirring often, for 5-7 minutes. Stir in the seitan s trips and reserved gravy into the onions and mushrooms. Reduce heat to low and sit often, about 5-10 minutes, until the seitan is heated through. Add parsley and season stroganoff with ground pepper. Serve over brown rice or egg-free noodles.

Sunday, January 9, 2011

Fake Feta

1/4 c olive oil
1/4 c water
3/4 c red wine vinegar
2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 lb firm tofu

Mix first six ingredients together. Dice the tofu and add to the mixture; mix well. Let marinate over night.

Tofu scare you? Just give this a try! Tofu takes on any flavor it is combined with. I am a huge feta fan, and I think this is a great substitute! Let me know what you think...